Peach compote

Peel and stone ripe peaches, then cut them into chunks. Simmer gently with a splash of water and a little lemon juice for 10–15 minutes, stirring occasionally; leave the lid off for the last few minutes if you want a thicker compote.

Yes. Use very ripe peaches and simmer them with a little water; their natural sweetness concentrates as the liquid reduces. Add lemon juice to sharpen the flavour rather than extra sugar.

Spoon it over porridge, yoghurt, rice pudding or pancakes, or serve it alongside roast pork. It also makes a simple filling for crêpes and a topping for vanilla ice cream.

Cool it promptly, put it in a clean, covered container and refrigerate it; use it within three days. Freeze portions in an airtight container for longer storage, leaving a little room for expansion.

Yes—add them straight to the pan with a splash of water. Simmer until soft, usually about 10–15 minutes, then mash or leave the pieces whole; frozen peaches release more liquid than fresh ones.

No. Compote is cooked fruit, often mashed or left in pieces, with a soft, spoonable texture; canned peaches are usually preserved as intact slices or halves in juice or syrup. Canned peaches have 106 kcal per 100 g, compared with 106 kcal per 100 g for peach compote.

Yes. A 100 g portion provides 36.5 mg of vitamin C, which makes peach compote a source of this vitamin.

Yes. Chill it and serve it cold with yoghurt or custard, or warm it gently in a saucepan or microwave if you prefer it hot; stir part-way through heating so it warms evenly.